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I made this porky dish over the weekend. The meat was tasty and tender and it fell apart easily. You can serve this with rice or on a bed of noodles or just with plain bread. It's finger licking good!

Recipe for Black Pepper Pork BellyIngredients650 gm pork belly, skin removed, sliced1.1/2 Tbsp oyster sauce1 Tbsp light soya sauce1.1/2 Tbsp sugar1/2 tsp freshly ground black pepper3/4 tsp cornflour + 2 tsp water to thickenMethodMarinate the pork belly with the above ingredients for 4 hours or more, preferably overnight.Place marinated meat in a pot with just enough water to cover.Bring to the boil, cover, and simmer under low heat till meat is cooked through.Take out the meat and place on a foil lined pan to grill for about 2 mins. on both side. Place on serving dish.Thicken the sauce in the pot with the cornflour mixture. Fine tune to desired taste.Serve with some greens and the sauce.

Inspired by Angie's Gluten Free Green Pea Muffins with Poppy and Mozzarella I made these to try out as I still have some green pea flour. I used a basic cupcake recipe but substituted plain flour with green pea flour and added more milk as the consistency was a bit stiff. These cuppies taste like the Indian Vadai as the main ingredients for these two 'cakes' come from peas. The only difference is that Vadai is savoury while these cupcakes are sweet. These green cuppies are moist and soft, something different from the normal cupcakes. If you're game for a change, give this a try!

I like to bite into these chewy rice cakes and I never fail to order this whenever I dine in a Shanghai/Szechuan restaurant. As I managed to get this from the Asian Grocers on my last trip I didn't hesitate to whip this simple yet delicious stir-fry! Incidentally, these frozen rice cakes are also available in Aeon supermarkets.

Recipe for Stir-fry Shanghai Rice Cake

Ingredients

500 gm frozen rice cake, thawed 250 gm cabbage,cut200 gm pork fillet, cut into strips5 Shitake mushrooms, soaked, stemmed, cut into strips4 pips of garlic, chopped3 to 4 cups of waterSeasoning for pork fillet1 tsp each of Chinese cooking wine, cornflour and light soya sauce1/2 tsp oyster sauce and sesame oil1/4 tsp each of salt and sugarA dash of pepperMethodFill a pot of water enough to cover the rice cakes. Boil over medium heat, simmer for about 10 mins. depending on doneness. Stir occasionally to prevent them from sticking.Once texture is desired, drain the water, give a it a cool bath i…

As I've seen quite a number of Earl Grey Tea bakes on the internet so I thought I'll try to bake one with Dilmah Tea instead. I've been drinking Dilmah Tea for years and since it's on hand, I just used it in this bake. To me tea is tea, only a different brand and a different flavour. This is a very simple recipe, you don't need to cart out your mixer, all you've got to do is to just mix up all the ingredients in a mixing bowl, pour into a pan and bake. It's that easy. Minimum labour yet with a handsome reward ..... a delicious tea bread for your tea, breakfast or snack!

This is certainly heaven in a scoop, most welcome in this hot, crazy weather. I can assure you that no one can muster the willpower to stop at savouring just one scoop of this gooey, green tea flavoured ice cream!

Recipe for Green Tea Ice CreamIngredients

3/4 cup milk2 egg yolks5 Tbsp sugar3/4 cup whipping cream1 Tbsp matcha/green tea powder3 Tbsp hot green tea OR waterA pinch of saltMethodMix hot green tea with matcha powder, set aside.Whisk egg yolks with sugar, till pale and light.In a saucepan, whisk cream and milk till smooth. Cook on low heat till milk just begins to foam up. Remove from heat.Pour milk mixture slowly into the egg mixture, stirring continuously so as not to cook the eggs. Stir in the green tea paste, mix well.Pour mixture back into the saucepan, cook on low heat stirring with a wooden spoon till mixture can coat the back of the wooden spoon. (Test by drawing a line through the middle of the custard).Immediately remove from heat, stir for a few minutes so as…

This recipe actually calls for Rhubarb and Orange but since I couldn't find Rhubarb here, I substituted with Pumpkin instead. I was not disappointed as the bright orangish pumpkin helped gave the cake a more vibrant colour which made it attractive as well.

This cake tastes best on the day it's baked. Heat up any leftovers and you won't know the difference!

This is going to be the shortest post in my blog, with no recipe, nothing, just follow your heart! Bought some fresh Salmon fillet from Victoria Market during my recent holiday in Melbourne, slice them up, arrange them on a platter of mixed salad tossed in balsamic vinegar and olive dressing and that's it, value for money ....... Salmon Sashimi !

Dip the succulent Salmon into some wasabi mixed with some light soya and you're on Cloud 9 ....... Yummy!

I'm back at my comp again after a short but relaxing vacation. Wish that I could stay longer and enjoy the cool, fresh air instead of sweating it out in this awfully hot and humid weather. These cupcakes were made some time back, can't really remember the source of this recipe but the method of making these little cuppies caught my attention. Verdict ........ light texture. Tastewise ..... it's a cross bewteen a sponge and a cake but undoubtedly delicious!